Strawberry Island Tingle

Name: Strawberry Island Tingle
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz kraken dark spiced rum; 0.5 oz orgeat syrup; 1 oz strawberry syrup; 0.75 oz lemon juice; 0.25 oz pama pomegranate liqueur; 2 drops cherry bitters; for garnish toasted coconut flakes

Exotic cocktail with strawberry, orgeat, and spiced rum

AI Cocktail Info

Serving : 1 cocktail

ABV

17%*

Calories

238*

Net Carbs

26g*

Ingredients:

kraken dark spiced rum

orgeat syrup

strawberry syrup

lemon juice

pama pomegranate liqueur

cherry bitters

toasted coconut flakes

AI Request:a strawberry syrup and orgeat cocktail using only a subset of the following ingredients lemon juice pama pomegranate liqueur kraken dark spiced rum blanco tequila orgeat syrup rumchata lime juice jalapeno pepper jalapeno infused tequila vodka vanilla extract mezcal coconut syrup chambord coco lopez cream of coconut amaretto liqueur vanilla syrup agavero liqueur hot sauce coconut milk ground cinnamon cherry bitters spiced rum toasted coconut flakes coconut rum brown sugar syrup brown sugar jalapeno syrup a...

*Estimated by AI - may vary

Instructions

Description: The Strawberry Island Tingle is a refreshing and exotic cocktail that perfectly balances the fruity sweetness of strawberry syrup, the nutty richness of orgeat syrup, and the warm undertones of spiced rum. This drink takes your taste buds on a tropical vacation with every sip, making it the perfect choice for a sultry summer evening. Ingredients: - 1.5 oz Kraken Dark Spiced Rum - 0.5 oz Orgeat Syrup - 1 oz Strawberry Syrup - 0.75 oz Fresh Lemon Juice - 0.25 oz Pama Pomegranate Liqueur - 2 drops Cherry Bitters - Toasted Coconut Flakes for garnish Instructions: 1. Fill a cocktail shaker with ice. 2. Add Kraken Dark Spiced Rum, orgeat syrup, strawberry syrup, fresh lemon juice, Pama Pomegranate Liqueur, and cherry bitters to the shaker. 3. Shake vigorously until well chilled. 4. Strain the mixture into a chilled coupe glass. 5. Garnish with a sprinkle of toasted coconut flakes on top. Serve in a coupe glass.

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